Comments on: Chicken Teriyaki (Grilled)

By: Marc Matsumoto

Marc Matsumoto — Fri, 28 Aug 2015 07:05:00 +0000

Glad to hear you enjoyed it! The main problem with cooking sake is that it tends to include salt, which can make the sauce too salty, but if you were happy with the results, thats the most important thing:-)

By: Jill C

Jill C — Fri, 28 Aug 2015 06:30:00 +0000

Great you have a good recipe. You should get a blog yourself so we can try it. Otherwise your comment above has got no value to people who wants to follow *this* recipe.

By: Jill C

Jill C — Fri, 28 Aug 2015 06:10:00 +0000

Only had Mirin Seasoning and Cooking Sake on hand but still worked. Great flavours that both adults and kids enjoyed. Cannot imagine how nicer it would be when i use real sake and good quality Mirin. Thank you so much for this easy and delicious recipe. I'm currently cooking Chicken teriyaki again, for the second time this week. The kids and hubby couldn't get enough of it. Also for those who wanted the sauce thick, it is possible to make it super thick, just cook on low heat for a long time (dont forget to mix with a whisk) It'll thicken really well, mine got too thick that when it cooled, i had the consistency of thick caramel almost like soft fudge! So yes if you're patient, you can get the sauce thick ;) Many many thanks again.

By: Marc Matsumoto

Marc Matsumoto — Wed, 17 Jun 2015 02:18:00 +0000

Sorry for the very late reply, looks like I missed your comment. Unfortunately this not mirin. The first ingredient is corn syrup. Real mirin is sweetened by the conversion of starches in rice to maltose via saccharization. So the only ingredients should be rice and koji (a type of mold). It will also have a deep amber to auburn hue and will probably be quite expensive as it requires some aging time.

By: Marc Matsumoto

Marc Matsumoto — Wed, 17 Jun 2015 02:09:00 +0000

You're welcome!

By: Amy

Amy — Tue, 16 Jun 2015 17:07:00 +0000

I just want to say thank you so much for the simple teriyaki sauce: 4 ingredients, same proportion, 1 dirty spoon. I always make extra to use when I make enoki wrapped with bacon in addition to the grilled chicken. A fantastic meal. Thanks you!

By: Marc Matsumoto

Marc Matsumoto — Fri, 06 Feb 2015 00:33:00 +0000

Thanks Kumi, sure:-)

By: Kumi

Kumi — Thu, 05 Feb 2015 12:49:00 +0000

You r absolutely fantastic.can I offer you a job in my house.?

By: Luke

Luke — Thu, 23 Jan 2014 03:04:00 +0000

This recipe sounds and looks delicious, but why so complex? For my grilled teri chicken, I rub both sides of the thighs w/ dried ginger pour on a little bit of sesame and safflower oil, alot of black pepper, soy sauce and agave nectar to taste and grill until I feel it's done

By: cyrille

cyrille — Tue, 14 Jan 2014 17:27:00 +0000

thanks for this recipe 🙂 i hope my boyfriend will like it because i will cook chiken teriyaki just a goodluck food for lunch for his interview tomorrow 😀